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20121226
20130103
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WHUT (Howard University Television) 3
KQED (PBS) 2
KRCB (PBS) 2
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Search Results 0 to 7 of about 8 (some duplicates have been removed)
PBS
Dec 25, 2012 11:00pm PST
: you quote in the epi gram of "becoming dickens" there's a line from oscar wild which says one's real life is so often the life that one does not lead. why did you choose that? >> because dickens realized early on that he was going to have to choose some part in life. he tried out lots of alternatives one of which we heard about being a parliamentary reporter. another we've heard about being an actor. there are all these alternatives. what he finally realized is that he could live out all these alternative lives vicariously on the page through his characters. through fiction he could live lots of parallel lives and lots of after lives and he wouldn't have to commit himself to anyone of them. he could simply do it through the make-believe of telling stories. >> when he left the blacking warehouse, he must have made a conscious or unconscious decision to turn himself towards the light because there was an engulfing blackness inside him. that 18 months he spent there was almost enough to wriep him out as a person. he emerges from the blacking warehouse at the age of 14 as a brilliant, wi
PBS
Dec 27, 2012 11:00pm PST
>> rose: welcome to the program. oscar wilde once said after a good dinner one can forgive anybody, even one's ons relations. in this season of food and family dinners, we look at se ofhe great chefs who have joined me over the last 20 years. and we conclude with a look at some neighborhood restaurants in brooklyn. what is it that most people don't understand about getting it right? >> good question. they take customers for granted and they don't have that level of confidence from day one and whether it's a restaurant or fine dining, you have to understand the word longevity and understand putting that confidence in the customers. the first visit is crucial but the second, third and fourth is paramount. not becoming too fussy and in a way understanding the customers' needs where very few chefs ever get to put themselves in the customers' perspective. >> it used to be just you have no cook, be a very good chef and i thought i was the last -- when i started cooking i saw the last of this age of the great chef where you had to be the greatest technician. now it's not like that anymore
Search Results 0 to 7 of about 8 (some duplicates have been removed)